Betta Feta Butter Burger with Silk Road Remoulade

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


Cucumber-Onion Pickles:
1/4 cup thinly sliced red/purple onion
1 cup thinly sliced English cucumber
4 tablespoon White balsamic vinegar
4 tablespoons water
1/4 teaspoon all purpose greek seasoning

1/3 cup mayonnaise
1/4 teaspoon minced garlic
1/4 cup sour cream
2 teaspoon gound sumac
1 tablespoon Aleppo pepper

1/3 cup butter, softened
1 teaspoon all purpose greek seasoning
2 teaspoon sriracha
1 tablespoon finely chopped parsley
1/3 cup crumbled feta cheese
2 pounds freshly ground beef chuck
1/4 cup minced red onion
2 teaspoon salt
1 teaspoon black pepper

oil for grill
6 onion poppy seed sandwich rolls, split



Heat Grill to medium high heat.

Cucumbers/Onions: Spread onions and cucumbers on plate. Whisk vinegar, water and greek seasoning and pour over the onions and cucumbers. Reserve.

Remoulade: Mix mayonnaise, garlic, sour cream, sumac, and Aleppo pepper. Reserve.

Patties: Mix butter, seasoning, sriracha, and parsley. Gently fold in feta. Form into a 3-inch tube on plastic wrap and wrap tightly. Place in bowl of ice until set and ready to make patties.

Gently mix beef chuck, onion, salt, and pepper. Form into 12 thin patties similar in shape to the rolls (if the rolls are round, make round patties, if they are slightly square, make rounded square patties.

Unwrap the butter and slice into 6, ½-inch disks. Place a disk on each of 6 patties and top with a second pattie. Press edges to seal.

Coat the grill rack with oil and grill burgers, turning once, about 4 minutes per side, or until done to liking. Last 2-3 minutes of grilling, toast the rolls on the grill until lightly crispy.

Drain the liquid from the pickles. Spread rolls with the remoulade and add a pattie. Top with pickles and close with top of roll.

Makes 6 burgers